重庆小吃英语.pptVIP

Process: making baking method materials: wash the pig, fresh pork, salt, wine, pepper powder, ginger and other . Irrigation of the sausage, wash with warm water, hung from a bamboo pole, the fire of curing for two days. He chuan peach slices was founded in 1840. is one of Chongqing City, a famous place. Characteristics: fine and glossy, soft, thin, white color, taste sweet. in 1917 the fair, won the gold prize of Panama. Yuji old Ma Chao Shou, divided into soup, chili oil, flax, hemp, tiny micro in linen, hemp and ramie old 7 taste Mao xuewang A beggars Chicken Fried beef 工艺：烘烤法制作材料：洗净的猪肠，鲜猪肉，食盐、白酒、花椒粉、姜粉及其它香料。 做法：筠针鲜猪肉用温水洗净，瘦肉切成胡豆粒大小的肉丁，肥肉粒约为瘦粒的一半大，然后加料拌腌。在肉料中加入食盐、白酒、花椒粉、姜粉及其它香料，拌匀。即可灌入选好、洗净的猪肠衣内。灌馅时要用针刺肠衣，以排出空气，每12至15厘米扎1个节。灌好的香肠，用温水洗净，挂在竹杆上，上火炕烘烤两天。烘烤时，要适时翻动，炕温保持在600C左右，防止跑油。加工好的香肠，应为肠身干爽，结实有弹性，瘦肉色泽鲜红或暗红色，肥肉色泽乳白而呈透明状。成品红白分明，鲜美爽口，佐餐下酒皆宜。 Process: making baking method materials: wash the pig, fresh pork, salt, wine, pepper powder, ginger and other spices Fenji.  Practice: Jun needle fresh pork wash with warm water, lean meat cut into strictosidine size diced meat, fat particle is about half the size of thin grain, then feed mixed with salt. Add salt, white wine, pepper powder, ginger and other spices in Fenji meat material, mix well. Can be filled with good, clean intestines in clothing. Stuffing of when to use acupuncture casings, to discharge the air, each 12 to 15 cm into 1 sections. Irrigation of the sausage, wash with warm water, hung from a bamboo pole, the fire of curing for two days. When baking, to timely flip, Kang temperature maintained at around 600C, to prevent the escape of oil. Processing of sausage, sausage body should be dry, strong and flexible, lean meat color was bright red or dark red, fat color white and transparent. The red and white table wine, finished refreshing taste, suitable for. 合川桃片始创于1840年。用上等糯米、核桃仁、川白糖、蜜玫瑰等原料，精制加工而成，是重庆市地方名产之一。特点为粉质细润，绵软，片薄，色洁白，味香甜，突出浓郁的桃仁，玫瑰香味。1917年曾在巴拿马博展会上，获巴拿马金质奖。 He chuan pe